Green Lentil Curry

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Green Lentil Curry
 
This recipe with fill your home with delightful aromas to get you going. Once you taste it, your mouth will fill with the same delight. Goes wonderful with Salmon! Make ahead and enjoy later.
Author:
Recipe type: side
Ingredients
  • 1 teaspoon finely grated ginger
  • 2 garlic clove, minced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 2 tablespoons canola oil
  • ¼ teaspoon cumin seed
  • 1 shallot, minced
  • 1 tablespoon tomato paste mixed with 1 tablespoon of water
  • 1 ¼ cups dried green lentils
  • 5 cups chicken broth
  • ½ teaspoon ground turmeric
  • ½ cup frozen peas
  • 1 cup spinach, finely chopped
  • 1 medium carrot, thinly sliced
  • 1 cup finely chopped cilantro
  • ½ teaspoon cayenne pepper
  • Salt
Instructions
  1. In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in ¼ cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
  2. In a saucepan, combine the lentils with the turmeric and 5 cups of broth; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the peas, spinach, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.